Hints From Heloise

MAKING BISCUIT MIX

Dear Heloise: One time you printed a recipe for biscuit mix in our paper, the (Lehighton, Pa.) Times News, but I didn’t save it. Since I bake quite a bit of quick breads (biscuits and muffins) in the winter, I would appreciate it if you would print it again. – A Reader in Lehighton, Pa.

Happy to oblige! This mix is so easy and can be used to make not only biscuits, but pancakes as well. All you need are the following ingredients:

8 cups all-purpose flour

1/3 cup baking powder

2 teaspoons salt

8 teaspoons sugar (optional)

1 cup shortening

Milk

Mix all the dry ingredients together. Then, using a pastry blender or fork, cut the shortening in with the mixture until it creates a coarse texture. Now you can store this in a tightly sealed container in the pantry (if using soon) or in the refrigerator, where it will last longer.

To make the biscuits, mix 1/3 cup of milk into each 1 cup of dry mix. Then bake at 450 F for 12-15 minutes.

For pancakes, simply add enough milk to get that pancake batter consistency you want. – Heloise

RING HINT

Dear Heloise: Could you spread the word about the courteous way to admire someone’s ring? The rule is: “Look, but don’t touch.” To keep gems looking their best, they need to be kept free of the oil and grease from fingers that rub across them to “feel” them.

A jeweler told me how to protect my ring years ago. It is surprising how many mannerly people don’t know to not put their fingers on a ring when admiring it. – Helen in Kansas

Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to 1-210-HELOISE or email it to Heloise(at)Heloise.com. I can’t answer your letter personally but will use the best hints received in my column.

(c) 2011 by King Features Syndicate Inc.

A RENEWED

GREETING CARD

Dear Heloise: A few years ago, you had an inquiry about sending used Christmas cards to an organization for children. I can’t remember to whom I send the cards or the organization’s address.

St. Jude’s Ranch has been collecting used greeting-card “fronts” for reuse for more than 30 years. The children at St. Jude’s Ranch turn the card fronts into new cards that are sold at the gift shop. The children learn about recycling and running a business.

What kinds of cards does St. Jude’s Ranch need? All kinds, including Christmas, general greeting and Easter cards. Right now, it especially needs birthday and thank-you cards. The preferred size is 5-by-7 inches or smaller. Only the front of each card is used, and it is best to have no writing on the card.

For shipping, St. Jude’s suggests using the USPS Flat Rate Box, available at the post office. This is the cheapest way to send in the card fronts. The address is:

St. Jude’s Ranch for Children

Recycled Card Program

100 St. Jude’s Street

Boulder City, NV 89005

St. Jude’s cannot accept Hallmark, Disney or American Greeting cards because of trademark and/or copyright issues, since the remade cards are sold. Call St. Jude’s Ranch with questions: 877-977-SJRC (7572). You also can check out its website at www.stjudesranch.org. – Heloise

Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to 1-210-HELOISE or email it to Heloise(at)Heloise.com. I can’t answer your letter personally but will use the best hints received in my column.

(c) 2011 by King Features Syndicate Inc.

A FAN SPEAKS OUT

Dear Heloise: I wanted to take some time to tell you how much my mom and I love you! So many hints, recipes, laughs and years! You are a lifesaver! I am 18, and I read your column every day in class when we have mandatory reading. You even get me to think up my own hints! I feel so smart while reading Heloise! It helps me learn hints and be more creative. I have saved many of your articles and might end up passing them down like many others have done. Happy Holidays from a passionate reader! – Whitney M., Omaha, Neb.

Dear Readers: Have you ever gone to eat some chocolate and found that it looks white? Do you know what causes this? Is it still safe to eat? Yes, it is! The term for the white discoloration is “chocolate bloom,” which happens when the cocoa butter in the chocolate comes to the surface. Typically, this occurs when there is a drastic temperature change, which is why chocolate should be stored in a cool, dry place. It may look unappealing, but it does not affect the taste in any way!

And an interesting fact is that dark chocolate is like some red wine: It can actually get better with age if stored at the right temperature, which is around 60-65 degrees! So be sure to enjoy each bite! – Heloise

Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to 1-210-HELOISE or email it to Heloise@Heloise.com. I can’t answer your letter personally but will use the best hints received in my column.